Fruit and Yoghurt Breaky Bowl – Vegan GF

They always say ‘eat the rainbow’. Well, with this recipe you certainly are! A quick and easy plant based, vegan, gf breakfast idea!

It’s summer here in Australia and the warmer weather always inspires me to start my day with fruit!

We have wonderful mangos and raspberries in season right now and I can’t help but reach for them every time I go shopping!

This recipe is a quick and easy meal to throw together either the night before or quickly in the morning!

It is high in healthy fats, which I simply love as they keep you fuller for longer and help to regulate your blood sugar levels.

Which coconut yoghurt do I use?

You can buy coconut yoghurt in almost every supermarket now, but the one I have fallen in love with is from the brand Nakula and you can find it at Woolworths supermarkets and some Coles supermarkets.

I hope you enjoy this colourful and delicious recipe 🙂

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Coconut Chickpea Curry Soup

A tummy warming winter soup.

The weather is getting colder and for me that generally means one thing… its soup season!!!

I LOVE soups and my winters are always filled with yummy nutritious, tummy warming bowls.

This recipe was inspired by a craving for a hearty bowl of turmeric cauliflower, but with a twist! There is plenty to rave about in this recipe with heaps of vegetables, a great source of protein and also a source of fats!

I hope you like this one as much I do and if you make it for yourself at home, be sure to upload a photo and share it with me through my instagram at @stephsanzaro âť¤

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Coconut Chickpea Curry Soup:

Recommendations:

Every vegetable stock is different, so before you add salt… make sure you taste the soup as it might be salty enough already. You might also want to double the amount of cumin if you want a stronger flavour in the soup.

What you will need:

Soup pot/large soup pan. Knives, measuring utensils, wooden spoon, chopping board.

Time: 1hr
Serves 5

Ingredients:

1 Brown Onion diced
1 tbs of Minced Garlic
1 tbsp Coconut Oil (15ml)
3 medium Carrots diced
1 Zucchini diced
1 Cauliflower crumbled
1/2 bunch of Celery diced
2 cups of sliced Kale (spine removed first)
4 Bay Leaves
2L of Vegetable Stock (follow instructions on packet)
2 tsp of Curry Powder
2 tsp of ground Coriander
2 tsp of ground Cumin
2 tsp of Turmeric
1/2 cup of Coconut Milk
2 tins of Organic Chickpeas
Pink Salt
Pepper

Method:

  1. Begin by first chopping and dicing all the vegetables.
  2. In a soup pot or very large pan, heat the coconut oil on medium heat and sauté the onion and the garlic until softened. Turn the heat to low.
  3. Next add in the carrot, bay leaves and the celery and stir. Cover and cook for 5 minutes stirring occasionally.
  4. Add in all of the spices and stir, cooking for 1 minute.
  5. Next add in the zucchini and the cauliflower, followed by the stock. You may need to add more water and stock to cover the vegetables.
  6. Bring to a simmer and cook for 20 minutes, cover the pot 3/4 of the way closed.
  7. Stir occasionally.
  8. After the 20 minutes is up, add in the kale, chickpeas and the coconut milk.
  9. Cook for a further 20 minutes.
  10. Add in salt and pepper to taste.
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Happy cooking lovely’s,

Steph xx